Simple Weekend Cooking 01: Grilled Swordfish with Salsa Fresca

by Elizabeth on December 31, 2011

 

Since there are a lot of firsts around here this week, bear with me while I explain a little about the regular feature, Simple Weekend Cooking.  It’ll be here on Finer Fruits every Saturday, just in time for you to be able to run off to the markt and make something fabulous (and easy) that won’t involve the calling of your local pizza joint or blowing your whole eating plan.

I’m aiming for uber-simple, by the way, and these posts will be tagged with the title of the recipe, how long they take to make, and a general category, like “fish” or “salad” and the like, so that they’re searchable as the year goes on.  In addition, over there in the right-hand sidebar, there’s a link for FOOD.  That’ll have each of these recipes listed in chronological order, as well.

That said, let’s eat:

GRILLED SWORDFISH STEAKS WITH TOMATO SALSA

(serves 4, halve for 2, obviously.)

ingredients:

  • 1 cup of prepared salsa
  • 2 roma tomatoes, chopped
  • 1 tsp of oil, your choice
  • the juice of one lime
  • 4 swordfish steaks, 1″ thick or so (can also substitute tuna or any firm-fleshed fish)
  • salt, white pepper.

directions:

COMBINE the salsa, the tomatoes, and the lime juice in a small bowl, and put it in the fridge to let the flavors go all mingly, at least one hour.  (I’m doing it when I get up so it’s ready for dinner prep later.)

COAT the pan in about a tsp. of oil, and heat to medium-high.  Salt and pepper the steaks, and sear on both sides.

REDUCE the heat, cover the pan, and let the steaks continue to cook until they’re done all the way through and flake with a fork.  (About 12 minutes or so, depending on thickness and your stove.)

SERVE immediately, topped with the chilled tomato salsa mixture.

sides, if you are so inclined:

Grilled or seared asparagus, and wild rice with lime squeezed over it at the end of cooking.  White wine, if you’re a wine person.

total time:
roughly 20 minutes, including mixing of the salsa/tomatoes.

Have a great weekend, folks!  See you tomorrow with the first weekly challenge and the introduction of the first weekly topic.  Hop on by the forum if you make this, or just want to hang out with us, too.

 

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{ 2 comments… read them below or add one }

loulou December 31, 2011 at 11:05 pm

Prepared salsa! Take it back, take it back!

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Elizabeth January 1, 2012 at 1:04 am

I said PREPARED, not store-bought. There’s still, like, three gallons of salsa here from the roasted batches from our garden bounty this past year. But for those without access to handmade, there’s still the store. :)

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